A few months ago, someone asked me, “what do you and your family do when you’re all visiting together?” The question made me pause as I searched my mind, trying to come up with something that sounded interesting and adventurous. You know, like, “Oh, we go wine tasting and snorkeling, and trail running together.” But then I realized, the truth of it.
We like to eat.
My two older brothers with their wives, my husband and myself, and my parents. Together, our hobby is eating.
It’s not that we don’t do fun activities on our own. My husband is a pilot for goodness sake. Dad goes deep sea fishing off of his kayak. Mom spends her Mondays ministering to inmates at our local jail. My brothers and their wives have all sorts of adventures.
But when we are together, we take a break from all of that and eat.
We had brunch on Sunday, and it was the first time we had all been together since Christmas. Eight adults going through four pots of coffee in an just a few short hours was typical for us, and we all got hyper and goofy.
The nice thing about Sundays is the fact that we all had time to stay until well into the afternoon to catch up with each other and nibble on this:
- Fresh scrambled eggs (from their little clutch of mismatched hens).
- Fruit salad.
- Lots of coffee!
- Blueberry Scones
These Blueberry Scones!
These are very similar to the strawberry scones. I just altered the spices a bit, added lemon zest, and of course, used fresh blueberries.
I mixed together all the dry ingredients, sugar, and lemon zest first.
Once that got mixed together, I grated the butter into the flour and cut it in with a pastry cutter. For more on grating butter for scones and biscuits check out Strawberry Scones!
Once the butter/flour mixture resembled course crumbs, I poured in the half&half, mixed it, added the blueberries, and formed this wonderful shaggy dough ball.
Knead, pat, knead, pat, knead.
My husband, Taylor, is proud to debut his first photo here on Lou Lou Biscuit! I wasn’t planning on photographing this step, but he snagged the camera when I wasn’t looking and starting taking what he called, “art shots.” I won’t show you the shots he took of me (maybe still in my pajamas) or the pictures of the disaster pile of dirty dishes that had collected on the table, but I thought this one turned out nice.
I just brushed them with half&half and sprinkled them with sugar and they were ready to go in the oven!
As with the strawberry scones, frozen berries will work just fine.
Enjoy these with lemon curd if you have it! Blueberry and lemon is such a great combination.
Every time we have brunch as a family, it’s pretty much a rule that I make scones. Just like it’s a rule for my brother Darrell to ham it up, delivering anecdotes that we’ve heard before, but still love. Or, like it’s a rule for us to drink our coffee with organic half & half. Dad will likely pull up a great youtube video he just found (now you know where I get it) and make us all watch it on the big TV.
Brunch is always the same, and always wonderful. What about you? What traditions do you share with your immediate family?
- 5 cups all purpose flour
- ⅔ cup granulated sugar + ¼ cup
- 4 tsp baking powder
- 1 tsp lemon zest
- 1 tsp cinnamon
- ½ tsp ginger
- ½ tsp salt
- ¼ tsp grated nutmeg
- 2 cups half & half + 2 tbl
- ½ pound unsalted butter (2 sticks, cold)
- 1 heaping cup of blueberries (6 oz)
- 1 tsp vanilla extract
- Preheat oven to 425.
- Grease two rimmed baking sheets, or cover with parchment paper.
- Combine flour, sugar, baking powder, lemon zest, cinnamon, ginger, nutmeg and salt.
- Grate cold butter into the flour mixture and stir to combine.
- Cut butter into flour mixture with pastry cutter until dough resembles course crumbs.
- Add blueberries to flour mixture and combine.
- Make a well in the center of flour mixture and pour in half and half and vanilla.
- Mix until dough just comes together, being careful not to over mix.
- Tumble dough onto well floured surface and knead only a few times.
- Pull the rounded sides of dough in on themselves so the sides are straight.
- Roll or pat the dough down to about ½" thickness.
- Push the sides of dough with a bench scraper to get straighter edges.
- Cut dough in half lengthwise, then each half into thirds, and each third diagonally.
- Using bench scraper, transfer individual scones to baking sheets.
- Brush with half and half and sprinkle with sugar.
- Bake for 12-15 minutes or until just browned.
- For very browned tops, you can put them under the broiler, on low, for 2 minutes.
- Cool for five minutes and then transfer to a cooling rack.
- Enjoy within two days.